Introduction

These Mini Turtle Cheesecakes are a delightful blend of creamy cheesecake, rich chocolate ganache, gooey caramel, and crunchy pecans. Perfectly portioned for parties or a sweet treat, they combine classic flavors into a stunning, bite-sized dessert.

The image shows a close-up of a small dessert with three layers. The bottom layer is crumbly and light brown, looking like a firm cookie crust. The middle layer is thick, creamy, and light beige, slightly rough in texture and holding the top layer. The top layer is a smooth, glossy dark chocolate circle with a whole pecan nut placed right in the center. The dessert sits on a wooden surface with some loose pecan nuts around it. In the background, there is a soft white cloth and a blurred stack of similar desserts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs (about 10-12 graham cracker sheets)
1/4 cup granulated sugar
6 Tbsp unsalted butter, melted
1/2 tsp vanilla extract
2 (8 oz) cream cheese bricks, softened to room temperature
1/2 cup granulated sugar
2 eggs, at room temperature
1 1/2 tsp vanilla extract
3/4 cup semi-sweet chocolate, chopped (or chocolate chips)
6 Tbsp heavy whipping cream
Caramel sauce (store-bought or homemade)
Pecans
Sea salt, optional

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Set aside.
Step 2: In a bowl, mix graham cracker crumbs and 1/4 cup sugar. Add melted butter and 1/2 tsp vanilla extract, stirring until combined.
Step 3: Divide 1–2 tablespoons of graham cracker mixture into each muffin cup. Press firmly with the back of a spoon or your fingers to form an even crust layer. Reserve for baking.
Step 4: Using a mixer, beat the softened cream cheese until smooth and fluffy. Add 1/2 cup sugar and blend well, scraping the bowl as needed.
Step 5: Add eggs one at a time, mixing thoroughly after each addition. Stir in 1 1/2 tsp vanilla extract until the batter is silky and smooth.
Step 6: Evenly divide the cheesecake batter among the prepared muffin cups, filling each about two-thirds to three-quarters full.
Step 7: Bake for 18–20 minutes, until the centers jiggle slightly when the pan is gently shaken.
Step 8: Turn off the oven and crack the door open. Let cheesecakes cool inside the oven for 45–60 minutes to prevent cracking.
Step 9: Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
Step 10: About an hour before serving, prepare the ganache. Place chopped chocolate in a heat-safe bowl.
Step 11: Heat heavy whipping cream until hot but not boiling. Pour over the chocolate, cover with a towel, and let sit for 2–3 minutes.
Step 12: Whisk the cream and chocolate until smooth and glossy.
Step 13: To assemble, spoon a dollop of caramel sauce atop each chilled cheesecake.
Step 14: Add a dollop of ganache over the caramel, spreading gently to cover most of it.
Step 15: Press a pecan onto the center of each ganache-topped cheesecake.
Step 16: Sprinkle lightly with sea salt if desired, then chill for about 30 minutes before serving to set the ganache.

Tips & Variations

For a richer crust, use 2 tablespoons of graham cracker crumbs per muffin cup as preferred.
Try different nuts like walnuts or almonds if pecans aren’t available.
Make your own caramel sauce for a homemade touch or use store-bought for convenience.
Allow cream cheese and eggs to reach room temperature before mixing for a smoother batter.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat gently to soften ganache or serve chilled. Avoid freezing as the texture may change.

How to Serve

The image shows mini cheesecakes with three layers stacked evenly: a crumbly brown crust at the bottom, a creamy off-white cheesecake layer in the middle, and a smooth dark chocolate topping on top. Each cheesecake is decorated with a single whole pecan nut placed at the center on the chocolate layer. The cheesecakes are arranged on a surface with a white marbled texture and extra pecan nuts are scattered around them. The overall look is neat and inviting, focusing closely on one cheesecake in the foreground with others blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, they can be made and chilled overnight. Adding ganache and caramel just before serving keeps them fresh and attractive.

Why do I need to cool the cheesecakes in the oven with the door cracked?

Cooling slowly prevents cracks by allowing the cheesecakes to contract gently as they cool, preserving a smooth surface.